Nadan Mushroom Curry

Mushrooms-200 gms
Onion(sliced)-2medium
Ginger(chopped)-1tsp
Garlic(chopped)-1tsp
Green chilly(sliced)-2
Tomato(sliced)-1
Turmeric Powder-1/4tsp
Chilly Powder-1/2tsp
Coriander powder-1tsp
Pepper Powder-1/2tsp
Garam masala powder-1/4 tsp
Thin coconut milk-1/2 cup
Thick coconut milk-1/2 cup
Coconut oil-1 tbsp
Mustard seeds-1tsp
Curry leaves    

• Heat 1tbsp oil in a pan and splutter mustard seeds.Add onion,ginger, garlic,green chilly and curry leaves.Fry onions till translucent
• Add masala powders and fry for a minute.
• Add chopped tomatos ,mushrooms ,thin coconut milk and salt.Cover and cook on medium flame for 6-8 minutes. 
• Add thick coconut milk and allow it to a boil.Remove from heat.
• Serve with appam,chapathi,rice and paratha.

 

Soft Ghee Mysore Pak

Besan flour/Gram flour/Kadalamaavu-1&1/2cup
Ghee-2cups
Sugar-2 cups 
Water-1/2 cup 

• Sift the flour.Add 1 cup ghee to the besanflour and mix well without any lumps.Set aside

• Heat sugar and water in a thick bottomed pan and boil till it forms a single thread consistency..

• Now slowly add the ghee-besan mix to the pan and cook over medium heat while stirring it continuously.

• Add the remaining ghee to the mixture little by little and continue stirring.

• When it starts leaving the sides of the pan but is still in liquid state (10-12 minutes) spread into a greased tray.Cut into squares or rectangles with a sharp knife.

• Cool completely and store in an airtight container.

Happy Diwali

Gujiya (Pastry Stuffed with Coconut and Semolina)

For the Pastry
Maida-1&1/2 cup
Ghee-2 tbsp
Salt
Water


For the Stuffing

Semolina/Rawa-1/2cup
Shredded Coconut-1/2 cup 
Broken Cashewnuts-1/2 cup
Sugar-1/2-3/4cup
Cardamom powder-1/2 tsp

• To make the pastry, mix the flour and ghee, adding water little by little to make a semi-stiff dough. Cover and set aside.

• Heat ghee in a pan and fry cashewnuts and raisins.Add semolina and fry until light brown and aromatic. Add coconut and fry for a minute. Remove from heat and add sugar,cashewnuts,raisins and cardamom powder.Mix well and set aside.

• Divide the dough into lemon sized balls. Flatten each ball into a round disc using a rolling pin.  Spread a spoonful of stuffing on to one of the rolled discs. Fold and seal the edges with a fork.
• Heat oil in a kadai, fry  gujiyas till golden brown on both sides. Store in an airtight container when cooled.

Thenkuzhal Murukku

Raw rice-1cup
Black gram dal(uzhunnu parippu)-1/4cup
Butter-2tbsp
Cumin seed-1tsp
Black sesame seeds-1tsp
Asafoetida powder(kayapodi)-1/4tsp
Warm water-1/2-3/4cup
Salt
Oil

• Soak rice in water for 3-4 hours.Drain and spread on a cotton cloth to absorb the excess moisture.
• When its dry, grind them in a mixer into a fine powder.
• Heat the powder in a pan for 5 minutes and keep stirring it while its heating.Cool the fried rice flour.
• Fry the black gram until light brown.Grind it into a fine powder.
• Make a firm dough with rice flour,black gram flour,butter,cumin seeds,black sesame seeds,asafoetida powder,salt and warm water.Cover and keep it aside for 15 minutes.
• Divide the dough into 4-5equal parts.Fill the murukku press with this dough ( use 3 hole round plate)

 

• Prepare murukkus in a circular motion on the back side of slightly greased ladles.

• Heat oil in a kadai.Drop the murukku carefully into the hot oil.Deep fry over medium-flame till crisp and golden in color.
•  Drain and place in the kitchen tissue.Store in an airtight container when cooled..

 

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